Powdering and Improvement of Digestive Absorption of Perilla Oil through Cyclodextrin Inclusion

Abstract

Cyclodextrins (CDs) have long been known to form solid inclusion complexes with free fatty acids, providing a foundation for developing powdered lipid ingredients. Building on these findings, recent studies have demonstrated that perilla oil—rich in α-linolenic acid (ALA) and composed primarily of triglycerides—can also be converted into a stable powdered form through CD inclusion. Powdering via CD complexation effectively suppresses the oxidation and thermal degradation of polyunsaturated fatty acids, thereby improving the storage stability of perilla oil. Furthermore, co-ingestion of γ-cyclodextrin (γ-CD) has been shown to enhance the intestinal absorption of ALA, promote the endogenous formation of eicosapentaenoic acid (EPA), and improve the dietary n-6/n-3 fatty acid ratio. Collectively, these findings suggest that CD inclusion technology is a promising strategy for maximizing the nutritional functionality of perilla oil. Future research should focus on long-term studies using aged or disease model animals, as well as clinical trials, to further evaluate its efficacy and safety in humans. CD-assisted powdering represents a valuable approach that may contribute to advances in food science and health sciences.